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1. Parboil noodles as in "Parboiled Noodles #1/#2".
2. Bring stock to a boil. Stir in noodles, then bring to a boil again.
Simmer to heat through (about 2 minutes). Meanwhile mince scallion.
3. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with
scallion and serve at once.
NOTE: Never add noodles to soup until just about ready to serve. If added
too far in advance, noodles tend to get mushy. VARIATIONS:
1. In step 2, before adding the noodles, add 1 cup raw chicken. shredded;
and/or 1/2 cup bamboo shoots, cut in strips. Simmer, covered, 10 minutes.
2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork,
diced; or 1 cup cooked vegetables, diced. Simmer only to heat through.
3. For the parboiled egg noodles, substitute 1/2 pound peastarch noodles
(soaked); and 1 cup spinach, shredded. In step 2, simmer both only to heat
through.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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